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  3. Advanced Molecular Gastronomy (FPH31306)

Advanced Molecular Gastronomy

Wageningen University (WUR)

Here are the best resources to pass Advanced Molecular Gastronomy. Find Advanced Molecular Gastronomy study guides, notes, assignments, and much more.

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Notes Advanced Molecular Gastronomy FPH-31306

  • Class notes

    Notes Advanced Molecular Gastronomy FPH-31306

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    1
    43
    January 2022
    2021/2022
  • Notes Advanced Molecular Gastronomy (FPH31306). The notes are quite extensive but contain all information necessary to pass the course. They also contain parts of the lecture slides for better understanding of the course material.
  • rtew
    $8.61 More Info
Summary Advanced Molecular Gastronomy - Chemistry AND Physics - complete course content!

  • Package deal

    Summary Advanced Molecular Gastronomy - Chemistry AND Physics - complete course content!

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    16
    2
    January 2021
  • Bundle of 2 summaries (discount!): - Advanced Molecular Gastronomy - Chemistry part - Advanced Molecular Gastronomy - Physics part
  • bsc_msc_food_technology
    $7.39 More Info
Summary Advanced Molecular Gastronomy - Physics part

  • Summary

    Summary Advanced Molecular Gastronomy - Physics part

  • Available in bundle
    4.3
    (3)
    4.3
    2
    18
    January 2021
    2020/2021
    Available in bundle
  • Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release
  • bsc_msc_food_technology
    $4.92 More Info
Summary Advanced Molecular Gastronomy - Chemistry part

  • Summary

    Summary Advanced Molecular Gastronomy - Chemistry part

  • Available in bundle
    4.8
    (4)
    4.8
    4
    13
    January 2021
    2020/2021
    Available in bundle
  • Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream
  • bsc_msc_food_technology
    $4.30 More Info
Advanced mulecular gastronomy summary

  • Summary

    Advanced mulecular gastronomy summary

  • 4.0
    (1)
    4.0
    3
    50
    January 2021
    2020/2021
  • summary of all lectures and knowledge clips of the course of 2020/2021
  • sannerevers
    $10.47 More Info
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